* sift flour and baking powder together.
* melt cocoa, vanilla and coffee in hot milk and let it cool down
* In another bowl beat the eggs, salt and sugar
* add oil or butter and beat well
* now add the cocoa mixture and gently mix
* add flour in three batches and gently fold in big strokes just until all incorporated
* preheat the oven at 160°C
* pour into greased cupcake pan
* tap the pan on the surface to get rid of big air bubbles
* bake at 160°C for 20 mins

Note:
* overbaking makes cake dry and hard. check your cake and stop baking as soon as it is done. when you insert a toothpick in the middle, a few crumbs should still be sticking on it.
* do not overmix the batter
* this is not a chiffon sponge cake so don't expect to be light sponge but it will be soft and moist and delicious.
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My cupcake sinks from bottom after it cools down....Why this happens??I don't over mix...Even I have started keeping baking powder in refrigerator....I don't overfill my cupcake tin...Then also my cupcake sinks from bottom.

preheat
the oven bake at 160°c for 17mins then 180°C for 3mins to brown the
top.(temperature could be little different oven to oven, you know your
oven better)

Method:
*sift all the dry ingredients together
*cream butter, sugar, vanilla and salt together until fluffy and pale
*Add eggs to the batter one at a time and mix well
*add flour in three batches into the batter and gently fold in
*don't overmix, just until all ingredients incorporated
* first bake at 160°c for 17mins then increase the temperature to 180°C and bake for 3mins more to brown the top.

bake at 150°C, 85 mins (Not 75 as mentioned in the video) in a preheated oven at the bottom rack with both top and bottom heat on.
You will need (18cm x 7cm) 7-inch round baking pan. Line with a round cut parchment paper in the bottom. I did not grease the side of the pan. preheat the oven.

Method:
1) In a bowl, mix egg yolks, sugar, salt, canola oil, vanilla, and milk. Sift cake flour 3 times and whisk until smooth.
2) In a separate bowl, whisk egg whites until foamy then add lemon juice and sugar a little bit at a time. whisk until it thickens to stiff peak stage.
3) Gently fold in the whites and yolk mixture until incorporated. Be careful do not over mix, otherwise, the foam will deflate and the cake won’t rise.
4) Pour the mixture into 7 inch round baking pan. Bang th…

You like carrot or not you will like this carrot cake.It's soft and moist, you don't really taste carrot in it.Orange flavour goes very well with it, this is how I like my carrot cake but you can use vanilla, cinnamon, almond if you like.